Description

Discover the bright, tropical taste of Hawaiian Tortellini Salad, a refreshing pasta dish packed with sweet pineapple, crisp cucumber, juicy cherry tomatoes, and colorful bell pepper. Tender cheese tortellini provides a creamy base, while a light vinaigrette of olive oil, grape juice, and apple cider vinegar adds a tangy sparkle. Perfect for summer picnics, potlucks, or a quick lunch, this easy recipe serves six and delivers a burst of island flavor in every bite. Serve chilled bright and crisp.

Ingredients

Scale

12 oz cheese tortellini
1 cup cherry tomatoes, halved
1 cup diced cucumber
1 cup diced bell pepper
1/2 cup diced red onion
1 cup pineapple chunks
1/4 cup chopped fresh cilantro
1/4 cup olive oil
2 tbsp grape juice
1 tbsp apple cider vinegar
Salt and pepper to taste

Instructions

Cook the cheese tortellini according to package instructions; drain and cool.
In a large bowl, combine the cooked tortellini, cherry tomatoes, cucumber, bell pepper, red onion, pineapple, and cilantro.
In a small bowl, whisk together olive oil, grape juice, apple cider vinegar, salt, and pepper.
Pour the dressing over the salad and toss gently to combine.
Chill in the refrigerator for at least 30 minutes before serving to allow flavors to meld.

Notes

For extra crunch
add toasted coconut flakes. Adjust salt and pepper to taste. This salad can be made a day ahead for deeper flavor.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Salad
Method: No-Cook
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 250
Sugar: 12g
Sodium: 300mg
Fat: 10g
Saturated Fat: 3g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 2g
Protein: 8g
Cholesterol: 15mg

Keywords: Hawaiian Tortellini Salad, summer pasta salad, pineapple pasta salad, easy pasta salad recipe, fresh salad ideas, tropical pasta dishes, quick lunch salads, cheese tortellini salad, vibrant salad recipes